Monday, March 28, 2011

Chocolate Cream Pudding Pie

This is my own sprucing up of one of my childhood favorites.  Occasionally my Mom would whip up a pudding pie for no particular reason.  I like the addition of the cool whip in the pudding, it adds a fluffiness to it.  And the sprinkle of crushed chocolate on top adds texture and a bitter-sweetness.  And as for me using a store-bought pie crust, well it is just plain sensible to know what you can do and what you can not do.  Cookie crusts never stick together for me.  It's always a huge disappointment when that happens and that is the exact opposite of what a spontaneous pudding pie is supposed to be. 

1 pre-made (I know, I know!) shortbread pie crust
2 boxes of Jell-O Instant Chocolate Pudding
2 3/4 cups of milk
1 tub (8 oz.) of Cool Whip (divided)
1/8 cup semi-sweet chocolate chips (crushed)

-In a large mixing bowl, whisk together the pudding mixes and the milk until firm.  Fold in the cool whip until combined.  Spoon into pie crust, cover and refrigerate for 4 hours or so.  When ready to serve, frost with the remaining cool whip keeping about an inch or two away from the edge.  Sprinkle with crushed chocolate chips.  Serves 8.  Enjoy!


  1. just the standard size that calls for 2 cups of milk, make sure it's instant :)

  2. not to confuse you though (wish I had a box in my pantry to compare, but for once I am actually out!). still use the milk amount that it calls for above-you are wanting it to be very thick for a pie :)

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